The Devil's Mustard

Makes about 1/2 to 3/4 cup

I came up with this mustard by accident. When I was first
testing recipes, I experimented by mixing mild mustard flour and
hot mustard flour with a variety of liquids, just to see what would
result. I thought I was being frivolous when I mixed some hot
mustard flour with nothing but Tabasco Sauce, but I actually liked
the combination a great deal. This mixture can be used right away,
as part of a sausage and mustard buffet, perhaps, or with any
grilled poultry or meat. But be assured, it is hot.

3 ounces mustard flour, hot

1/8 cup very cold water

1/8 cup Tabasco Sauce

2 cloves garlic, pressed

1 teaspoon salt

Mix the mustard flour and water to make and paste and let sit
for twenty minutes. Add the Tabasco Sauce and salt.

Copyright 1996 by Michele Anna Jordan, author of the Good Cook's
Book of Mustard. All Rights Reserved. Reprinted with
permission.

Mustard Recipes:

Michele Anna Jordan's books, including The Good Cook's
Series (on Mustard, Tomatoes and Oil & Vinegar) are
available at bookstores nationwide, or they may be ordered from
Katz and Company at 800-455-2305; fax
707-254-1846.

This Archived Page created between 1994 and 2001. Modified August 2007